Description
A comforting lasagna filled with layers of cremini mushrooms, fresh spinach, savory pancetta and prosciutto, and creamy ricotta and mozzarella cheeses. The dish offers rich flavors and a satisfying texture perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 8 ounces cremini mushrooms, sliced
- 10 ounces baby spinach
- 3 cups whole milk
- 1 1/2 cups grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 tablespoon dried parsley
- 3 cups rotisserie chicken, shredded
- 4 ounces thinly sliced pancetta, cut into strips, and cooked
- 3 ounces prosciutto, or deli ham, cut into strips and cooked
- 9 ounces oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 3 to 4 basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add garlic and onion, sauté until soft.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in spinach and cook until wilted.
- Pour in milk, bring to a simmer, and stir in Parmesan, ricotta, parsley, chicken, pancetta, and prosciutto.
- Layer noodles, sauce mixture, and mozzarella in a 9×13-inch baking dish.
- Bake uncovered for 30-35 minutes until golden and bubbly.
- Garnish with fresh basil before serving.
Notes
Use oven-ready noodles for convenience.
The addition of rotisserie chicken and pancetta gives a robust flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Spinach & Mushroom Lasagna